Another recipe from Low Carb 1-2-3 by Rozanne Gold. This soup is bright, both in flavour and in colour. It sort of glows in my white bowls. I made it the other week and brought it to my friend’s house to eat with her grilled salmon dinner. She said it was great carrot soup – very enthusiastically. I left the remainder of the soup with her and got a nice clean container back a couple of days later.

Ingredients

1.5 lbs carrots
5 inch piece of ginger
4.5 Tblsp cream

Peel carrots, slice into 1″ pieces, boil in 4 cups of water with 1/2 teaspoon salt until tender (about 35 minutes). While carrots are cooking, peel and grate ginger on the large holes of a box grater. Wrap grated ginger in cheesecloth and squeeze it to extract the juice – you want about a tablespoon. Puree carrots and cooking water in a food processor, strain into cooking pot (to remove big lumps). Heat soup up, add ginger juice and stir in. Add cream and stir in. Add salt and pepper to taste, and serve.

The ginger juice is a little odd. It has a white substance in it that separates and sticks to the bottom of the cup – a little like cornstarch when you are are mixing it with water. I stir up the ginger juice and scrape up the cornstarchy stuff with it and mix it all together into the soup. For all I know all the vitamins (or taste) are in it. I have a feeling that the ginger flavour in this soup is so warm and bright because of this unusual ingredient of ginger juice. Enjoy!